Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Smoky, fiery chipotle powder counters the warm, sweet five-spice powder and the naturally sweet spuds. For less kick, use 1/4 teaspoon chipotle. Be sure to line the pan with parchment paper to help prevent burning.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Thom Driver.

Recipe Summary test

Yield:
Serves 4 (serving size: 6 oz.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°F.

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  • Cut sweet potatoes lengthwise into 1/2- to 2/3-inch wedges; place in a bowl. Drizzle with olive oil; toss to coat. Sprinkle with salt, five-spice powder, and chipotle chile powder; toss well.

  • Arrange wedges in a single layer on a baking sheet lined with parchment paper. Bake at 500°F for 20 minutes or until tender, turning after 10 minutes.

Nutrition Facts

207 calories; fat 7g; saturated fat 1g; protein 3g; carbohydrates 34g; fiber 5g; sugars 7g; sodium 343mg.
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